A large, flat, soft bread loaf baked in one piece, often sliced and filled with ham, pease pudding, or bacon. A true Geordie staple. ¹⁾

Made from split peas boiled down into a smooth paste, usually eaten with ham or bacon in sandwiches or alongside stotties. ²⁾

A layered casserole of corned beef, potatoes, onions, and carrots, slowly baked until tender — a thrifty, warming dish. ³⁾

A type of griddled scone made with flour, butter, and currants, cooked on a hot plate until they “sing” (sizzle). ⁴⁾

A sandwich with a smoked sausage (saveloy) served in a bread bun, dipped in gravy and often layered with stuffing and pease pudding. ⁵⁾

Smoked herring from the fishing village of Craster in Northumberland, renowned for their intense flavor. ⁶⁾

A rich meat pie (often beef or steak and kidney) slow-cooked with Newcastle Brown Ale for depth and sweetness. ⁷⁾

Once common in mining towns: bread spread with beef dripping (sometimes with added salt) — simple and full of flavor. ⁸⁾

Hard, minty, black-and-white striped boiled sweets from Newcastle, originally sold to miners. ⁹⁾

A Middlesbrough classic: breaded chicken topped with béchamel sauce and melted cheese, often served with chips. ¹⁰⁾

Thinly sliced ham layered with pease pudding inside a stottie or bun, an iconic local snack. ¹¹⁾

Sweet bread rolls with currants or raisins, toasted and buttered, different from Yorkshire versions. ¹²⁾

A suet pudding cooked in a cloth, sometimes with currants, that “sings” as it boils — an old miners’ dish. ¹³⁾

Breaded langoustine tails from the fishing town of Whitby, now a British pub classic but rooted in the North East. ¹⁴⁾

A layered potato dish with onions and cheese, baked until crisp and golden — humble, hearty, and delicious. ¹⁵⁾